goats cheese & caramelised onion frittata
Allow frittatas to cool and use an alternative to the common lunch box staple of a sandwich. If you’re not a fan of honey (or Canadian) you can easily switch out the honey for maple syrup.
Per serving : 332kCal / Carbs 29g / Protein 20g / Fat 13g
Ingredients
4 tsp rapeseed oil
2 red onion sliced
4 tsp honey
8 eggs
140g goats cheese
100g rocket
250g cooked beetroot sliced
1/2 lemon (juice)
How to make it
- Begin by preheating your grill to a high temperature.
- Meanwhile, in an ovenproof frying pan sauté the onions for 10 minutes until they have softened.
- Add the honey to the pan and leave to bubble for 2 minutes allowing the onions to caramelise.
- As the onions caramelise, beat the eggs before adding them to the pan.
- Cook for 5 minutes until the eggs have almost set before crumbling goat’s cheese over the top.
- Place the frittata under the hot grill and cook until a delicious layer of melted cheese has formed on top and the eggs have firmly set.
- As the frittata cooks, combine together the rocket and beetroot in a large bowl and dress with lemon juice for some extra zing.
- To serve, cut the frittata into quarters and serve with the beetroot salad for some added freshness.